Sauces
Deglazing
French · déglacer
Pouring wine, stock or even water into a hot pan to lift the browned residue left after searing, then reducing it into the base of a sauce.
Why It Matters
That residue, the fond, is concentrated flavor most home cooks wash down the drain. A thirty-second deglaze is the fastest route to a sauce that tastes like it simmered for hours.
How to do it
- 1
Remove the protein from the hot pan.
- 2
Pour in a cold liquid like wine or stock.
- 3
Scrape the pan bottom with a wooden spoon.
- 4
Simmer the liquid until it reduces by half.
- 5
Whisk in butter for a glossy finish.
Common mistakes
- ✕
Using too much liquid thins the sauce, so use just enough to cover the bottom.
- ✕
Scraping with metal damages pans, so use a silicone or wooden spatula.
- ✕
Deglazing over high flame causes splatters, so lower heat before adding liquid.
